Pea soup with mushrooms - good and fast, and in the feast

pea soup If you strictly adhere to religious rules with regard to food, it turns out that the number of meatless days a year exceeds the number of days when the Orthodox are allowed to eat meat. In the year there are four long fasting. The longest of which Lent. He last Monday after the Carnival and before Easter. Petrovka starts from the first Monday after Dukhov day (Day 2 of the Trinity) and until 11 July. The following Assumption post - 14 to 27 August. And the last post of the year Christmas or Filippov - from 28 November to 6 January.

During Lent is forbidden to eat food of animal origin. From Monday to Friday - xerophagy - food without heat treatment. Tuesday and Thursday are permitted hot food without oil. On Saturday and Sunday is allowed to use vegetable oil.

But wait - it's not a diet, but a time of spiritual purification. So fast does not mean starving. Come to the aid of the old Russian recipes - pea soup Pea soup: medical and tasty with mushrooms. Hearty, inexpensive, lean.

During Lent to eat vegetables, fruits, dried fruits, cereals and, of course, beans. Legumes, especially peas, very popular because of its nutritional and taste qualities. The protein, which in peas almost the same as in beef, combined with bread perfectly satiated and energized.

One of the most popular meatless dishes Meatless meals: no fish, no meat a pea soup with mushrooms.

Lean pea soup

For the preparation of vegetable pea soup Lean pea soup - the champion on the content of nutrients you will need:

Dried mushrooms - 50 grams
split peas - 300 g
onions and carrots
parsley root
salt and pepper to taste
water 2, 5 liters
vegetable oil

Peas soak overnight, mushrooms in the morning for two hours. Mushrooms cut into small pieces. Peas pour the water in which soaked mushrooms, pour fresh water to the volume specified in the recipe, and put the stew on low heat. Onions, carrots, roots, cut into small cubes and fry in a small amount of vegetable oil, if on that day the post allows the use of food oil. Otherwise, add the vegetables to the pea-mushroom broth fifteen minutes before end of cooking when only peas boiled soft starts. Boil until tender. Five minutes before the end put pepper and salt. You can add to the soup parsley or any dried spices. It is best to bring to the table with croutons.

Lean, but diverse

Pea soup can vary. Then every time he will be seen as a completely new dish, and will not have time to get bored during the long days of Lent.

In addition to soup carrots and onions, you can add the tomato paste, garlic and hot peppers. Soup acquire Mexican shade, which can enhance the canned corn or beans.
Green peas and a mix of frozen vegetables will refresh traditional recipe and will provide the body with vitamins, which by the end of winter at the end.
Delicious pea soup is derived from a combination of peas and millet. To do this, mix peas and wheat in equal proportions and cook as indicated in the recipe.
It is a new flavor spices give the soup. In addition to traditional bay leaf and black pepper, use marjoram, dill, caraway, cumin, oregano, basil, all kinds of ready-made combinations of herbs (turmeric, curry, hops-suneli).
A little imagination and lean table will be as varied as in ordinary days.

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